Bread – – Making

Hawera Star, Volume LIV, 9 March 1935, Page 12

Bread - - Making

Two Recognised Ways

It is a great mistake to think breadmaking with yeast is a tiresome and lengthy process. It is true it has to be spread over a certain length of time but--the amount- spent in the actual making is short; it is the putting aside to rise and prove that takes up time, anct while this is going on something else may be done. There are two recognised methods: (1) Setting a sponge. (2) Making a dough straight away.

In the days , when hi ewers’ yeast was used it was necessary to set a sponge; to-day we make the dough straight away as follows-- - . 1. White Bread Made With Yeast. —3)lb plain white flour, 2 teaspoon, fuls salt,- loz complessed yeast, 1 teaspocnful castor sugar, 13 pints of warm milk and water (half of each). I Warm all basins ,mix the flour with | the salt in a warm basin. Cream the yeast- with the sugar and mix with the warm milk anc> water. Make a well in the centre of the flour, pour in the yeast mixture gradually, stirring in the flour as you do so to make a dough. Knead for 33 minutes. Make into loaves, put in greased tins filling them only half full. Cover with a warm cloth, and put to rise in warm place till the dough nearly reaches the tops of tho tins. Put in hot- oven and bake 30 to 45 minutes or longer according to tho size of the loaf. 2. An Old Somersetshire Recipe.— 31b plain white flour, loz compressed yeast, 2 teaspooufuls salt/el teaspoonful sugar, II pints tepid water. Mix the salt with half the flour, cream the yeast with the sugar and add to it a gill of tepid water, but be very careful your water is really tepid, neither hotter nor colder, or your bread will be heavy. Put the unsnlted flour into a. warm mixing bowl, make a hole in the middle’, and pour in the yeast mixture, stirring in enough flour to make it a thick batter. Cover with a warm cloth and stand near the fire or gas oven to rise for about 10 minutes (till it is covered with bubbles). Then add the rest of tho flour and the rest of the warm water and mix well till the flour is nil mixed in. Turn out on to a floured hoard and knead for 10 minutes. Put the* dough hack in the basin. Gut it across tho top in the form of a, cross. Cover the basin with a. warm cloth and let it rise again for half an hem* in summer and one hour in. winter.

Divide the dough into loaves, mouid them into shape, and hake in a moderate oven from one hour to 1J hours according to the size of the loaves. 3. Plain Drown Dread.—Weigh 31b. wholemeal .flour and Il.b fine white floijr and.mix well together. Make into a straight dough as No. 1 recipe, using loz. salt, inz sugar, loz lard, loz yeast and- 2-Jt pints water ttepid). The lard should he rubbed-into the hour and the salt mixed in. Then the wholemeal and flour should be well blended. The yeast should he creamed with the sugar aud mixed with the warm water. Make into a dough and stand to rise for about onq hour.

Ivncad well, divide into batch, loaves (bun shaped), leave to liso for about 20 1 minutes to 30 minutos in a moderately, warm place. Bake in a quick oven from 30 minutes, according to the size of l the loaf. If the loaf is “holey” it is because it has been left to “prove” too long or been put into too cool an oven.